Ingredients
1 tablespoon olive oil1 small onion, chopped1 small green pepper, chopped2 medium carrots, chopped1 garlic clove, minced1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes, undrained3/4 cup white wine or chicken broth1 bay leaf1/2 teaspoon dried oregano1/4 teaspoon dried basil1/4 teaspoon pepper3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes1/2 pound uncooked medium shrimp, peeled and deveined3 tablespoons minced fresh parsley
Preparation
In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.
